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Sweet and sticky pork shoulder marinated in a dr.pepper and plantain sauce. Slow braised then shredded and topped with melted creamy Swiss cheese, homemade pickled jalapenos on a buttered brioche bun.
Stay with me on this recipe i don’t want to lose ya. So if you read the heading you can see that I mentioned dr.pepper and plantains to marinade my pork. Let me explain. I had some flat dr.pepper left over that I didn’t necessarily want to throw out. I had some very ripe plantains that also needed to be used up.
As I was reorganizing the refrigerator I remembered the pork roast that I had recently bought. There was a time when when cola and pork was a big thing so I figured we’d just see where this one went. I figured if it turned out I’d post it and help someone out in this situation in the future and if it was terrible it would never see the light of day.
I was super pleased with the way this recipe turned out. While I’m shocked it work so well I’m not too shock on how they worked. The soda once it starts to cook makes into a syrup from all the sugar. Depending on how long you marinade the pork is really a better indicator on how much of the soda it will take on. Since the dr.pepper was used as a sauce and not a marinade the dr pepper artifical flavor gets lost in the fresh plantain syrup. Along with the freshness of garlic, the heat of the scotch bonnets and roasted onions. I started by making the marinade in the blender so everything would be fine and incorporated. Next I coated it over the seasoned pork in a covered dutch oven so the sauce could really get in with the meat. After an hour of that I let it roast uncovered for 2 more hours basting it every 30 minutes to caramelize the sugar in the sauce and to help it reduce.
This recipe is really great and dont let the description fool you. Check out my tips and tricks below for the best pork and swiss sliders. Try this recipe out it only uses ingredients you normally have around the house.
TIPS & TRICKS FOR THE BEST PORK & SWISS SLIDERS:
remove the bone: for me the ultimate indicator that something like a pork shoulder or roast is done is removing the bone. when im able to just wiggle the bone everything is good. removing the bone lets me know when its time to tear down the pork i’ll be able to get it as shredded as i want. but be warned once you’re able to start wiggling the bone to remove the pork its done. pork cooked passed that point can really get mushy and loose tremendous texture.
let the syrup develop: the not so surprising part of this dish is the deep rich syrup that developed with the pork. thanks to the syrupy cola. the cola with the heat and the texture of the blended plantains really comes together in time. the colors get nice and dark from the sugars caramelizing.
toast the bun: unless your hot sandwiches or burgers require a steamed bun. always, always butter and toast the bun. its a simple thing that people over look that can add a ton of extra flavor.
let the cheese melt.the biggest crime of any hot sandwich is unmelted cheese. unmelted cheese can be disruption to a hot sandwich. especially using really melty cheese. melty cheese to me is a creamier cheese. its the kind of cheese that can cover the entire area of whatever you place it on. for my pork and swiss i go full melt not just the edges for maximum enjoyment.
serve some acid: for this dish i loved to pair little trays of pickles, mustards and the addition of my homemade jalapeno peppers. the acid really cuts the fat of the pork, cheese and buttered bun.
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